Ingredients (serves 2-3)

1 venison fillet, boned

1tsp mixed peppercorns

sea salt

Method

Take the fillet and carefully remove all the membrane. Cut into lengths of about nine inches. Using a pestle and mortar, coarsely grind peppercorns and sea salt, then sprinkle the mixture on a work surface. Roll the fillet across the salt and pepper, ensuring that it is lightly covered all over. Arrange the lengths of fillet on a baking tray and bake at the top of a hot oven at 200°C/400°F/gas mark 6 for about 12 minutes, or until the meat is brown on the outside and moist and pink at the centre. Remove from the oven, cut the fillet crosswise into noisettes, each about three quarters of an inch thick. Arrange on warmed plates and serve immediately with fresh vegetables.